Mouthwatering Monday: Herb-Roasted Lamb Loin Chops

Herb-Roasted Lamb Loin Chop
Last night I was at a loss as to what to prepare for dinner.  We had these tasty lamb loin chops from F&E that I was saving for Easter dinner, but two people I cook for don't like mint jelly. What's up with that???? Also my daughter was going to be at her Dad's for Easter, and since lamb is a family tradition I opted to make it early.

I present herb-roasted lamb loin chops.  Sides were F&E brand three cheese risotto and steamed broccoli.



[x-posted on Temple of Fresh & Easy]
I apologize, I only had my phone on hand when I took the picture.

Herb-Roasted Lamb loin Chops with three-cheese risotto and broccoli

I did something you are NOT supposed to do, but I was multi-tasking and needed to save time. I baked/roasted from frozen. The loins still came out tender enough to cut with a plastic knife.

Ingredients
4-6 large garlic cloves, pressed (or garlic slices if you're like me)
2 tablespoons Italian Seasoning
2 teaspoons coarse kosher salt
2 tablespoons extra-virgin olive oil
6 1-1/4-inch-thick lamb loin chops

Directions:
Preheat oven to 400°F.
Mix spices and 2 tablespoon olive oil in baking dish. Add lamb; turn to coat.
Set a timer for 25 minutes.
Bake for 20-25 minutes as you cook the three-cheese risotto. Follow directions on box.
Steam the broccoli the last 10 minutes of cooking.

Transfer lamb to platter, cover, and let rest 5 minutes.

Undoubtedly this tasted wonderful and would taste even better with fresh herbs, but hey, I got dinner on the table in 30 minutes.